GRAVLAX
Steps:
- Mix together the salt, sugar, and dill. Put the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
- Wrap the fish well. If the air temperature is below 70°F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more. Otherwise, refrigerate immediately for about 36 hours.
- Unwrap the salmon and rinse off the cure. Dry, then slice on the bias. Serve plain or with lemon wedges, crème fraîche, sour cream, or a light vinaigrette.
- Variations
- Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar. Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill. Refrigerate for 48 hours and proceed as directed.
- Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all. Marinate for 12 to 24 hours.
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Travis Summers
[email protected]This recipe is so easy to follow. I can't wait to try it.
Fuseini Saani
[email protected]I'm not a big fan of gravlax, but this recipe changed my mind. It's so delicious!
Artzgamer Plays
[email protected]This is the best gravlax recipe I've ever tried. I highly recommend it.
Tony Ayomon
[email protected]I made this for a party and it was a huge success. Everyone loved it!
Abdullah Maqbol
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Mohmmad Hussain Mohmmad Hussain
[email protected]I'm always looking for new gravlax recipes. I'm going to have to try this one.
GodsWill Walker
[email protected]This recipe looks amazing! I'm going to make it this weekend.
Shawaal Ahmad
[email protected]I can't wait to try this recipe!
loago Badimela01
[email protected]Thanks for sharing this recipe!
harker m
[email protected]This was a great recipe! I will definitely be making this again.
Samuel Orji
[email protected]I'm so glad I tried this recipe. It's now my go-to for gravlax.
jayaram Biswakarma
[email protected]So easy to make and so delicious!
Pink Lady
[email protected]Delicious!
Ramon Chavez
[email protected]This was my first time making gravlax, and it was a success! The salmon turned out perfectly, and the flavors were amazing. I will definitely be making this again.
Pujan Dhungana
[email protected]I'm not a big fan of fish, but I really enjoyed this gravlax. The cure was perfect, and the salmon was so tender. I would definitely make this again.
Pampha Koirala
[email protected]This was a great recipe for gravlax. The salmon turned out moist and flavorful. I will definitely be making this again.
ebrima saine lamp fall
[email protected]I love gravlax, and this recipe did not disappoint. The salmon was cured perfectly, and the flavors were amazing. I will definitely be making this again.
Houssem Ed
[email protected]This was a great recipe! Easy to follow and the gravlax turned out delicious. I served it with a mustard sauce and some rye bread. It was a hit with my guests.
Evi Suina
[email protected]I've made gravlax a few times before, but this recipe is by far the best. The addition of the dill and juniper berries really takes it to the next level. Thanks for sharing!
ellsharrawy09 karki
[email protected]This was my first time making gravlax, and it turned out amazing! The flavors were perfectly balanced, and the salmon was so tender and flavorful. I will definitely be making this again.